Grandma's Secret Arroz con Pollo
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Why I Love This Recipe
Arroz con pollo has roots in Spanish and Latin American cuisine, with each region adding its own unique twist to the dish. It's a comforting and hearty meal that brings families together.
Ingredients You'll Need
3 lbs chicken thighs, bone-in, skin-on
2 cups long-grain white rice
1 large onion, chopped
1 bell pepper, chopped
4 garlic cloves, minced
1 can (14 oz) diced tomatoes
1 can (8 oz) tomato sauce
3 cups chicken broth
1 cup frozen peas
1/2 cup pimento-stuffed green olives
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon oregano
1/4 teaspoon saffron threads (optional)
Salt and pepper to taste
2 tablespoons olive oil
Directions
Season the chicken thighs with salt, pepper, coriander (substitute for cumin), paprika, and oregano.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Brown the chicken thighs on both sides, then remove and set aside.
In the same skillet, sauté the onions, bell pepper, and garlic until softened.
Stir in the diced tomatoes, tomato sauce, and chicken broth. Add the rice and saffron threads, if using. Nestle the browned chicken thighs into the rice mixture.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and the chicken is tender.
Stir in the frozen peas and green olives, then cover and cook for an additional 5 minutes.
Adjust seasoning with salt and pepper as needed.
Serve hot and enjoy!
Pairs Well With
Pair this flavorful arroz con pollo with a side of black beans and a refreshing glass of sangria for a complete and satisfying meal.
Questions, Comments & Reviews
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